The Dining Circuit - Pictures, Reviews, Rants
... of the country's (maybe world's) top restaurants, lunch carts, and everywhere in between.
Sunday, November 1, 2009
The Kumamoto oyster was its usual self: briny and succluent. It paired well with the yuzu sake gelee. The perseved radish added a touch of fresheness.
Gruner Veltliner Smaraged "Loibner Kreutles" Knoll, Wachau 2005
Cold poached cod cheek sits in a dressing of olive oil, basil, and tomatoes. The small tomatos were the best I had, and the firm cod meat provied a nice background.
Tempura of Japanese Ayu with Iberico Chorizo & Red Plum Consomme
Neyers Chardonnay Napa Valley 2007
Roasted squab breast and thigh
Barbera d'Alba "Vigna Martina" Elio Grasso 2005
Elysian Field Rack of Lamb with Preserved Lemon, Black Mission Figs & Charred Cinnamon
Ribera del Duero "Tinto Pesquera-Crianza" Bodegas Alejandro Fernandez 2005
Shaved Goat Chesse with Chocolate Sauce
Tokaji-Aszu "5 Puttonyos" Chateau Pazjos 1999
We asked for a cheese course in place of the red raspberries with honey & sage. Strangely, the dish is not sweet at all; the airy shave goat chess is on top of a slice of the same goat milk chesse with bitter chocolate sauce. The sweetness only came from the accompanied sweet wine.
Niepoort Late Bottled Vintage Port 2004
Tuesday, August 25, 2009
We visited Topolobampo at lunch, and the dining room of Topolobampo was quite small and cozy.
On the whole, my lunch at Topolobampo did not surprise nor impresse me. Instead, it gave me pleasure from start to finish. I can not wait to come back to topolobampo again, or even goto mexican city for more. To me, Topolobampo is an invitation to mexico.
Sunday, July 26, 2009
For starters, I ordered veal sweetbread with lemon caper sauce, which was very tasty. Small squares of tender veal bread was sauteed to golden brown, garnished with proper cut vegetables and a drizzle of lemon juice.
Liver and onion stuffed rabbit roulade, paneed leg, fig marsala sauce, proscitto, and creamy polenta
The rabbit roulade was the best dish of the main course. The rabbit meat was very tender, while the liver brought in a nice touch of gaminess.
Grilled Painted Hill Hnager Steak, Aspragus, Fingling Potatoes and Bordelaise Sauce
Peppered lamb loin with Goat Cheese and Zinfandel
The steak and lamb were similar. A nice cooked piece of meat with good saucing, tasty but not memorable.
To close out the dinner, we had blueberry cheesecake and watermelon sorbet. While the cheesecake was rich and satisfying, the watermelon was everybit as refreshing. A great way to end the meal.
Saturday, July 25, 2009
The cracking sound of a Baguette was always the best prelude to any dinner. Even air bubbles and bread aroma emerges as I broke the Bauette into two.
Third Course: Chargrilled Quail
The grilled quail was presented under a bed of Arugula, but wasn't particularly tender. The dish was just ordinary.
Overall, the dinner at August restaurant was delicious but not mind blowing. The ingredient had New Orleans written all over , and the cooking technique was French. At the end, there was just very little suprise element in the cuisine except the Amuse Bousche.
About Me 关于作者
- Well, It's should be more of a "About Us". Afterall, This blog is a combined effort of a group of foodie's attempt at partially capturing their experiences of exploring the dining cultures of various culture and cuisine. Our Team are as follows:
Trading Dweeb - A self-proclaimed bastard-ish trader who's interest in food often outshine work.
势利小人 - 职业股票操作者，也就是广东人口里的“扑街”。对食物的热情往往比工作要炽热。
Dr.T - A student of food.
TechMoGeek – An explorer of culinary delights who’s love for food is the sole motivation to be employed.